Whole-Wheat Pizza with Artichokes and Pecorino

The meaty artichoke hearts provide a nice balance to the light and creamy ricotta cheese. Take premade dough out of the fridge a few hours before you plan on using it to let it rise.

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Cal/Serv:
537

Yields:
4

Prep Time:
0
hours
30
mins

Total Time:
0
hours
55
mins

Ingredients

4
steamed artichokes

1
tbsp.
fresh lemon juice

1
tbsp.
olive oil

1
lb.
whole-wheat pizza dough

1
c.
fresh ricotta cheese

2
plum tomatoes

1/4
c.
pitted Kalamata olives

3
oz.
Pecorino Romano cheese

1/4
c.
fresh basil leaves

Directions

Use a paring knife to trim away all of the artichokes' fibrous leaves and chokes so only the hearts remain. Slice the hearts thinly crosswise. In a small bowl, toss artichoke hearts with lemon juice.

Preheat oven to 450 degrees. Lightly oil a baking sheet. Stretch dough on prepared sheet and brush with oil, making sure to coat edges well. Scatter spoonfuls of ricotta over dough. Top with tomatoes, artichokes, olives, and 3/4 of the Pecorino. Season with salt and pepper.

Bake pizza until browned, 20 to 25 minutes. Top cooked pizza with basil and reserved Pecorino.

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